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    Home » Recipes » Pies & Tarts

    Published: Aug 18, 2019 · Modified: Jun 26, 2023 by Paula Montenegro · Income from ads and affiliates

    Apricot Frangipane Tart

    Jump to Recipe
    Apricot Frangipane Tart Pin with text
    Apricot Tart long pin with text

    This apricot tart is all we love about fruit desserts: juicy caramelized apricots and raspberries between layers of almond cream encased in a sweet crust. The different components can be made in advance. So easy and delicious!

    Table of Contents Open
    How to make this apricot tart
    Assembly
    Frangipane
    Sweet shortcrust pastry
    Kitchen notes
    Related recipes you might like:
    Apricot Almond Cream Tart
    Slice of apricot tart on beige cloth, whole apricots, loose almonds.


    Stone fruit season, especially apricots, is usually a short one.

    So I have a few recipes that always get made, such as my favorite Plum Crumble Tart, Honey Fruit, and this amazing apricot raspberry tart. One of my favorites of all time!

    The recipe is as French as they come, and the result is amazing.

    The sweet shortcrust pastry is thin and crisp, the layers of frangipane are sweet and creamy, and the apricots are juicy and acidic at the same time to balance the rest.

    An absolute must-try frangipane tart!

    Partial view of crust with apricots, bowl with frangipane, raspberries in bowl.

    How to make this apricot tart

    • Sweet shortcrust pastry: our pie crust recipe is wonderfully easy to make and can be made well in advance.
    • Frangipane: or almond cream, is a mixture of almonds, butter, sugar, and egg that comes together in 15 minutes. When used as a filling, it puffs as it bakes and holds the fruit together. Scrumptious.
    • Fruit: apricots and raspberries because they are sweet but with enough acid to balance the sweetness. I use fresh apricots and frozen raspberries simply because I already had them. But use fresh berries if you have them!
    Close up of unbaked pie crust filled with apricots and raspberries.

    The pie crust is blind-baked (pre-baked) and then filled with a layer of frangipane.

    On top come the apricot slices, and the space in between is filled with as many raspberries as necessary (image above).

    • Apricots: I bake them with some sugar and butter before assembling the tart (image below). You can skip it, but I find that if the apricots are too firm or lack flavor, this extra step works wonderfully. It takes no time, and you can have them baked a few hours ahead. But you can add raw, sliced apricots directly to the tart too. Your call.
    Raw and baked apricot wedges in oven pans. Two image collage.

    Assembly

    This recipe has fruit sandwiched between two layers of frangipane (almond cream).

    Don't be tempted to make thick layers, as they will overpower the flavor and acidity of the fruit.

    Thin layers work best (image below).

    Two image collage of apricot raspberry frangipane tart assembly.

    Frangipane

    Frangipane, also known as almond cream (image below), is a necessary component of this recipe.

    It comes together in 15 minutes and uses mostly pantry staples.

    Find the super detailed and step-by-step photos in the post for frangipane.

    Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.

    Sweet shortcrust pastry

    The homemade crust used in this recipe is my favorite one. I've been making it for years, and it always delivers.

    It has variations, and there are a huge amount of recipes out there. Find my version in the post for Sweet Shortcrust Pastry, full of step-by-step images and detailed instructions.

    Baked shortcrust pastry on metal tart pan on wire rack, white marble surface.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Fruit: you can use fresh or canned apricots if you find good ones. Raspberries can be fresh or frozen. And don't discard using other stone fruit such as peaches, nectarines, plums, or cherries.
    • Sweet shortcrust pastry: I use my favorite French recipe that always works. Feel free to use another sweet pie crust or an all-butter store-bought one.
    • Frangipane: this is the traditional way to go, but I have made an amazing walnut cream version. So innovate with another nut if you're in the mood.
    • Make-ahead: the dough can be made ahead, frozen, or kept in the fridge for a few days. The same goes for the lined pan; I usually have a tart pan lined with sweet pie crust in the freezer. It saves so much time when I want to bake! The almond cream can be made ahead, keeps well for a week in the fridge, and can be frozen too.
    • Storing: this tart is best eaten the day it's made but holds well for two days. You can leave it at room temperature for a day, then wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.

    Related recipes you might like:

    • Whole baked peach galette on parchment paper; top view image.
      Peach Galette
    • White and gold plate with stone fruit, cream and honey
      Honey Grilled Stone Fruit
    • Close up of rectangular pear tart on a white surface with metal pan in the background.
      Pear Frangipane Tart
    • A whole bundt cake on a green cake stand, white background, lemon wedges, plate stack
      Lemon Almond Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    Slice of apricot frangipane tart on a beige cloth with sliced almonds and apricots around.

    Apricot Almond Cream Tart

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Save Recipe Recipe Saved

    This apricot tart is all we love about fruit desserts: juicy caramelized apricots and raspberries between layers of almond cream encased in a sweet crust. The different components can be made in advance. So easy and delicious!

    • Total Time: 1 hour 30 minutes
    • Yield: 8 servings

    Ingredients

    Units
    • 1 recipe for Sweet Shortcrust Pastry
    • â…“ recipe for Frangipane
    • 6-7 apricots, cored and sliced
    • 2 tablespoons brown sugar
    • 1 tablespoon butter
    • ½ cup fresh or frozen raspberries
    • â…“ cup of sliced almonds

    Instructions

    For the apricots:

    1. Preheat oven to 350°F /180°C.
    2. Put slices of apricots in a cookie or oven sheet, sprinkle with the sugar and dot with the butter.
    3. Bake for 10-15 minutes, or until soft, remove from oven and reserve. At this point you can keep them in a bowl, covered, in the refrigerator for a few hours before assembling the tart.
    4. Keep the oven on.

    To assemble the tart:

    1. Follow instructions for the sweet Shortcrust Pastry and blind bake a 9-inch tart pan with removable bottom.
    2. Spread a thin layer of frangine in the bottom of the pre-baked crust and arrange apricot slices on top.
    3. Fill gaps with the raspberries, distributing as evenly as possible.
    4. Cover the fruit with another thin layer of frangipane, about ½ cup. It will be uneven and maybe not cover it completely.
    5. Bake for 20 minutes and scatter sliced almonds on top (I do it mid-baking so they don't end up burning).
    6. Bake for 10 more minutes, until golden and bubbly.
    7. Let cool to room t° on a wire rack before eating.

    Notes

    • Fruit: you can use fresh apricots or canned if you find good ones. Raspberries can be fresh or frozen. And don't discard using other stone fruit such as peaches or nectarines, plums or cherries.
    • Sweet shortcrust pastry: I use my favorite French recipe that always works. Feel free to use another sweet pie crust or even an all-butter store-bought one.
    • Frangipane: the recipe makes for more than you need here. What's left can be frozen. With almonds is the traditional way to go, but I have made a walnut cream version that is amazing. So innovate with another nut if you're in the mood.
    • Make-ahead: the dough can be made ahead and frozen or kept in the fridge for a few days. The same goes for the lined pan; I usually have a tart pan in the freezer lined with sweet pie crust. It saves so much time when I want to bake! The almond cream can be made ahead and keeps well for a week in the fridge and can be frozen too.
    • Keeping: this tart is best eaten the day it's made, but holds well for 2 days. You can leave it at room t° for a day, and then wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cooling time: 30 minutes
    • Cook Time: 40 minutes
    • Category: Pies & Tarts
    • Method: Baking
    • Cuisine: French

    Keywords: apricot frangipane tart

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Christi Garfinkel says

      July 24, 2021 at 12:51 pm

      Hi, I’m a bit confused by the baking temperature after assembling the tart. The directions say 35*c/180*f - neither of which makes sense, (not to mention it’s not a valid conversion) I’m assuming it’s a typo?
      It looks delicious so far and each component tastes amazing, just don’t want to ruin it at the final step!
      Thanks for clarifying
      Christi

      Reply
      • Christi says

        July 24, 2021 at 12:54 pm

        Ahhhh, I think I just answered my own question…it’s 180*c which would be about 350*f so there’s just a 0 missing in the directions! So to be so dense, I’m pretty new at this!

        Reply
        • Paula Montenegro says

          July 24, 2021 at 6:54 pm

          Hi Christi! It's 350 degrees F, it was missing the 0. Sorry about that, it was a typo.

    2. Bella says

      July 31, 2020 at 12:47 am

      This is a beautiful and delicious dessert. It was a hit with my husband and my 4 college age sons! The crust was yummy even though I was short on time and the dough was not cold enough to roll properly. (I mostly pressed it into the tart pan.) The flavor combo of apricots, raspberries and almonds was lovely! I used canned apricots as fresh were not available. I think it would be even better with peaches or cherries. Thank you for your yummy recipe!

      ★★★★★

      Reply
      • Paula Montenegro says

        July 31, 2020 at 6:19 am

        Good to know you all liked it Bella! I've yet to try it with other fruit, but almond cream is great with most of them. Have a good weekend!

        Reply
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